As a member of the Culinary Arts program, students will learn all aspects of working in the foodservice industry. They will learn about the many positions needed to run a successful restaurant, bake shop or catering company and apply that knowledge in a practical, hands­-on shop setting. Students will be responsible for preparing and serving food, beverages and desserts for a number of school sponsored events. All classes emphasize safety and sanitation standards required by prospective future employers. The students will learn to work together safely as well as independently, developing their self­ confidence. They will learn that “working with your hands” is not easy and requires knowledge and the ability to apply that knowledge. Students will have access to professional/commercial equipment and kitchen tools.

Unit

Timeframe

Big Ideas (Statements or Essential Questions) and 

Major Learning Experiences from Unit

Culinary Arts 3

Safety & Sanitation

August - September 

Students will Learn: 

  • Students will build upon the safety and sanitation foundation learned in tech one

  • Sanitation guidelines

  • Temperature control safety foods 

  • Cool down methods

  • Temperature danger zone

  • Foodborne Illness

  • Hazard analysis critical control points (HACCP)

  • Effectively work safe with food 

  • Mise En Place

Seasonal Fall

October

Students will Learn: 

  • Quick Breads 

  • Ingredient Functions 

  • Fall Sale 

  • Menu Planning 

*This unit will include multiple project based learning assessments.*

Thanksgiving

November

Students will Learn: 

  • Meat preparation and cooking

  • Meat Carving 

  • Meat Roasting 

  • Vegetable prep and cooking 

  • Strach prep and cooking

  • Gravy 

  • Knife Skills

  • Table setting 

  • Students prepare a Full Thanksgiving dinner 

  • Thanksgiving Sale, pies, breads, sauce preparation

*This unit will include multiple project based learning assessments.*

Cookies & Bars

Catering Unit 

Winter Projects

December

Students will Learn: 

  • The creaming method 

  • Ingredient usage 

  • Types of Cookies & Bars 

  • Catering Sales 

  • Helping Customers

  • Food Costing 

  • Student Independent Winter Project 

*This unit will include multiple project based learning assessments.*

Yeast Dough Unit 

Soup, Stew, Chowder Unit

January 

Students will Learn: 

  • The straight dough method

  • Types of Yeast

  • Types of Dough

  • Shaping techniques  

  • Baking & Proofing

  • Knife Skills

  • Soups, Stews, and Chowders 

  • Ingredient Usage 

  • Sales 

*This unit will include multiple project based learning assessments.*

Soup, Stew, Chowder Unit Continued

Valentines Day Unit 

February 

Students will Learn: 

  • Knife Skills

  • Soups, Stews, and Chowders 

  • Valentines Day Sale  

  • Customer Sales, marketing of catering, employability skills

*This unit will include multiple project based learning assessments.*

Saint Patrick's Day Culinary Unit

Yeast Dough Continued

Entree Unit

March

Students will Learn: 

  • Saint Patrick’s Day Sale 

  • Sales management-aspects of customer service 

  • Introduction to protein preparation and cooking 

  • Starch preparation and cooking 

  • Vegetable preparation and cooking 

*This unit will include multiple project based learning assessments.*

Entree Unit Continued

Spring Culinary Unit

Easter Culinary Unit

April

Students will Learn: 

  • Protein preparation and cooking 

  • Starch preparation and cooking 

  • Vegetable preparation and cooking 

  • Knife Skills 

  • Minimum internal cooking temperatures, safety and sanitation

  • Spring & Easter Unit, preparation, sales management and employability

*This unit will include multiple project based learning assessments.*

Cinco De Mayo Unit

School Catering Unit 

May

Students will Learn: 

  • Catering Unit

  • Batch Cooking 

  • Cinco De Mayo Unit-international cuisines

  • Safety and Sanitation

*This unit will include multiple project based learning assessments.*

Spring/Summer Seasonal Unit

Cold Production Unit -Garde Manger

June

Students will Learn: 

  • Advanced Cold Food Production

  • Cold Desserts and Sauces 

  • Salads 

  • Dressings 

*This unit will include multiple project based learning assessments.*